Nutritional Facts

Directions

In a large bowl, combine the first six ingredients. Combine egg, milk and butter; stir into dry ingredients until just moistened. Fold in raspberries and lemon peel. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.

Combine topping ingredients; sprinkle about 1 tablespoon over each muffin. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over muffins.Yield: 1 dozen.

Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.

Originally published as Raspberry Streusel Muffins in Light & Tasty
December/January 2006, p9

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"A little bit work for a lot of good taste! They reminded me of a fresh berry muffin from a bakery, but I noticed that they are much better the day you make them or the following day...beyond that, they were just okay. This may have been due in part to keeping them stored in silicon baking cups in a baggie (a lot of moisture is retained this way). I plan to make these again when I have company and want a good treat...would be great with tea or coffee!"